Ingredients:
- 1 kg boneless chicken, cut into small pieces
- 1 cup yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoons lemon juice
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (optional)
- 1/4 cup cream
- Salt to taste
- 3-4 tablespoons cooking oil
Instructions:
In a mixing bowl, combine the yogurt, ginger paste, garlic paste, lemon juice, cumin powder, coriander powder, garam masala powder, black pepper powder, turmeric powder, and red chili powder (if using). Mix well.
Add the chicken pieces to the mixing bowl and mix well to coat the chicken with the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight for best results.
Preheat the oven to 180°C (350°F).
Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
Thread the chicken pieces onto skewers and place them on a greased baking tray.
Drizzle the chicken skewers with cooking oil and sprinkle some salt over them.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly browned.
Once the chicken is cooked, remove the skewers from the oven and brush the chicken pieces with cream.
Place the chicken skewers back in the oven and broil for 3-4 minutes, or until the cream is slightly browned and bubbly.
Serve the Afghani chicken hot with rice or naan bread.
Enjoy your delicious and creamy Afghani Chicken!
Pro Tips :
Marinate the chicken: Marinating the chicken in yogurt, lemon juice, garlic, and spices for at least 2 hours, preferably overnight, will infuse the meat with flavor and help tenderize it.
Use bone-in chicken: Chicken with bones tend to be juicier and more flavorful than boneless chicken. Thighs are a good choice as they have more fat and are less likely to dry out.
Brown the chicken: Browning the chicken on both sides before adding it to the sauce will give it a nice crispy texture and help lock in the juices.
Toast the spices: Toasting whole spices such as cumin, coriander, and cardamom before grinding them will intensify their flavor and aroma.
Use fresh ingredients: Use fresh ingredients such as ginger, garlic, and cilantro for maximum flavor.
Adjust the heat: Adjust the amount of chili powder or fresh chilies to suit your taste. If you prefer less heat, use less chili powder or remove the seeds from fresh chilies.
Cook the sauce low and slow: Simmer the sauce on low heat for at least 30-40 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
Add cream at the end: Add cream or yogurt at the end of cooking to prevent curdling and to create a smooth and creamy texture.
Garnish with fresh herbs: Garnish the finished dish with fresh cilantro, mint, or parsley for a pop of color and added freshness.